📖 Instructions

1. Prep the Leeks: Start by thoroughly washing the leeks. Leeks can hide dirt between their layers, so slice them lengthwise and rinse under cold water, making sure to remove any grit. Then, thinly slice the white and light green parts of the leeks. Discard the tough, dark green tops. The leeks should look clean and ready to mingle with the other ingredients.
2. Cook the Leeks: In a skillet over medium heat, melt 1 tablespoon of coconut oil or avocado oil. Add the sliced leeks and cook for about 5-7 minutes, stirring occasionally, until they are softened and slightly caramelized. Don't let them brown too much! You want them to be tender and sweet. Remove from heat and let cool slightly. This step mellows out the leek's flavor, making it perfectly palatable in the salad. This can be prepped ahead of time. I do this all the time when im meal-prepping for the week.
3. Prepare the Avocado: While the leeks are cooling, gently halve the avocados, remove the pits, and dice the flesh into bite-sized pieces. To prevent browning, especially if you're not serving immediately, toss the diced avocado with a squeeze of lemon juice. This keeps them looking fresh and vibrant. No one wants a sad, brown avocado in their salad!
4. Make the Dijon Mustard Dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar (or lemon juice), 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Whisk until the dressing is smooth and emulsified. Taste and adjust seasonings as needed. If you like it sweeter, add a tiny drop of honey or stevia (if staying keto).
5. Combine Ingredients: In a larger bowl, combine the cooled cooked leeks, diced avocado, and any other optional add-ins you're using (like toasted nuts or seeds).
6. Dress the Salad: Pour the Dijon mustard dressing over the salad ingredients. Gently toss everything together until the avocado and leeks are evenly coated. Be careful not to mash the avocado; a gentle hand is key!
7. Serve and Enjoy: Serve the salad immediately for the best flavor and texture. If you're not serving right away, cover and refrigerate for up to an hour. Longer than that, and the avocado might start to lose its appeal. Garnish with a sprinkle of fresh herbs, like parsley or chives, if desired. Enjoy this creamy, savory, and keto-friendly delight!